The Full English Breakfast

August 25, 2022 – 12:35 pm

When in Somerset last weekend, we spent 3 nights in a clean, pretty and well-equipped caravan overlooking the Bristol Channel. I would have loved to stay in a B&B, but we chose the caravan to save money and to be able to cook our own meals in the evening.

My mum was looking forward to this mini-trip to the countryside to eat a Full English for breakfast, but staying in the caravan meant no one was there to cook it for us! So we took the matter to our hands and decided to make our own Full English!

I didn’t follow any particular recipe: I simply bought the ingredients and let my mum do the cooking. We are Italian and this was the first time we cooked an English breakfast, so I don’t pretend it to be authentic*. But, having eaten a fair share of Full English in the past 6 years, I can say that this one tasted good and looked great too!

I am sharing our own recipe here, but you can also refer to other online recipes, such as these ones by Jamie Oliver and BBC Good Food.

Serves 4 people

* 4 pork sausages
* 8 rashers of dry cured back bacon
* 6 free range eggs
* 300gr mushrooms
* 8 tomatoes
* 1 tin of baked beans
* 4 slices of granary bread
* salted butter
* garlic
* fresh parsley
* olive oil

If you are vegetarian, you can use vegetarian sausages.


Clean the mushrooms with a wet cloth (don’t wash them under water as they would love the flavour). Slice them thinly. Heat a pan with garlic and olive oil, add the mushrooms and stir regularly for about 20 minutes. Mushroom release water, so close the pan with a lid to let the water evaporate. When cooked, add chopped parsley and season with salt and pepper.

In a frying pan with olive oil, cook the sausages for about 10 minutes and the bacon for about 5 minutes, until crispy. For a healthier version, you can cook them in the grill without using the oil.

Cut the tomatoes in half, sprinkle with salt, place on the grill rack and cook for about 10 minutes. In the meanwhile, pour the beans into a saucepan and simmer gently until they are hot, but not overcooked.

Cook the eggs fried or scrambled to suit your taste. Toast the bread, cut each slice in half diagonally, spread with butter.

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Frommer's Bed and Breakfast in the Mid-Atlantic: A Selective, Full-Color Guide to the Best of New York, New Jersey, Pennsylvania, Washington, D.C., Maryland, and Virginia
Book (Macmillian Travel Books)
dualspices DualSpices English Breakfast Black Tea 3.2 Oz (40 Cups,19 Cents/Cup) Loose Leaf Tea.
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  • DualSpices English Breakfast Black Tea 3.2 Oz (40 Cups,19 Cents/Cup) Loose Leaf Tea.
  • (40 Cups, .19 Cents/Cup).
  • DualSpices English Breakfast Black Tea 3.2 Oz (40 Cups, .19 Cents/Cup) Loose Leaf Tea.
  • Full bodied, robust tea that goes great wth milk and sugar.Blended with (Assam) and (Ceylon) producing a strong black tea with natural fruit aromatics. Great with...
Cuisinart Cuisinart DCC-2800 Perfec Temp 14-Cup Programmable Coffeemaker, Black
Kitchen (Cuisinart)
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  • avatar Does anyone have the Jamie Oliver recipe for English Onion Soup that aired on the Strawberries & Onions series | Yahoo Answers
    • From memory, it goes something like this....
      heat some butter in a pan, fry up 2 crushed garlic cloves and some sage leaves. Add 1 kilo chopped onions and leek, season well with salt and pepper, and cook gently for about 25 minutes until reduced and brown. Add chicken stock (I think it was about 8 cups/2 litres, or maybe it was 8 quarts?) and simmer for another 10 minutes.
      ladle into soup bowls/ramekins, top with some thickly sliced day-old bread, grated cheese and more sage leaves, and grill under hot grill until melted.

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